Breakfast, Muffins

The Perfect Healthier Banana Chocolate Muffins (with Almond Flour, Whole Wheat Flour Combo)


I think it’s safe to say that as a parent, something I try to do often is make the most nutrient-dense foods possible for my kids. We believe in everything in moderation – so I am not strict or forbid any certain foods (well, no caffeine and I try to steer away from fake sugars). I came up with this recipe because I wanted to give my kids a muffin…but add a bit more protein to it. Enter: almond flour! You’ll see here that I am referring to these muffins as “healthier” and that is because they still have sugars (from coconut sugar and honey) and fat (egg and oil) and protein (egg and almond flour) – but I balanced it with a half cup of whole wheat flour and a half cup of unbleached white flour.

I have found that using only almond flour makes the texture a little too dense & crumbly – with the balance of almond flour and regular flour – the result is a muffin that tastes, and I mean this, just like a regular muffin. The texture and taste are nearly identical.

But, I also struggled with wanting to add in whole wheat flour! I don’t love the flavor of all whole wheat muffins — so this combination of 1 cup almond flour, 1/2 cup whole wheat flour, and a 1/2 cup unbleached white flour is the winning combination.

I am very very very confident in this recipe. I have tried a lot of muffin recipes — and am disappointment more often than not. Too dry. Too crumbly. Doesn’t rise. Not flavorful.

THIS IS THE RECIPE! I promise….it’s a keeper.

I tested this the first time making them with paper liners….and the 2nd time using silicone liners. The paper liners stuck…which wasn’t ideal. The 2nd time I made this recipe I used silicone lines and sprayed them slightly with avocado spray – and they popped out perfectly.

So if you also want to add in more nutrient dense food into a muffin, try this recipe. I promise your kids will enjoy them…and you will too!

Let’s talk additions to the muffin batter. Chocolate chunks or chips are my preferred addition – but you can use any of the following:

Dried cranberries
Nuts – walnuts or pecan
Chopped up dates
Fresh or frozen blueberries
Fresh or frozen chopped strawberries

The Perfect Healthier Banana Chocolate Muffins (with Almond Flour and Whole Wheat Flour)

Recipe by Bookish TableCourse: DessertDifficulty: Easy


Prep time


Cooking time




  • 3 ripe bananas

  • 1/4 cup avocado oil

  • 1 egg

  • 1 t. vanilla

  • 1/4 cup honey (or maple syrup)

  • 1/4 cup coconut sugar

  • 1/2 cup whole wheat flour

  • 1/2 cup unbleached white flour

  • 1 cup almond flour

  • 1 t. baking soda

  • 1/2 t. baking powder

  • 1/4 t. salt

  • 1 cup semi-sweet chocolate chunks / chips


  • Preheat oven to 350 degrees. Prepare cupcake pan and add liners (I like to use silicone liners) and spray them lightly with cooking spray.
  • In a medium size bowl, add the peeled bananas and using a hand mixer of whisk – mix the bananas until broken down (this won’t be smooth, that’s normal).
  • Add in the following ingredients: oil, egg, vanilla, honey, and coconut sugar. Using the mixer, mix until combined and the coconut sugar dissolves.
  • Add in the dry ingredients: whole wheat flour, unbleached white flour, almond flour, baking soda, baking powder and salt. Mix until just combined.
  • Add in the dried cranberries, and using a spatula or spoon, gently stir until combined.
  • Using a spoon, evenly distribute the mix into 12 cupcake liners.
  • Bake for 20 minutes at 350 degrees. At 20 minutes, insert a toothpick and remove from oven once it comes out clean.
  • Allow to cool for for a few minutes and dig in! Enjoy!


  • You can sub regular flour for the gluten free flour. The ratio is the same at 1 cup.
  • Spray the silicone liners or paper liners to get the muffins out easily.
  • To make the muffins look prettier, add a few chocolate chunks on top before baking.
  • The more ripe the bananas, the sweeter the muffins.

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